Soak black chickpeas overnight and pressure cook well.
Mash them in a bowl, add besan and papad crumbs and prepare stuffing.
Mix coriander seeds, jeera, saunf, rock salt, pepper powder, dried red chillies and chaat masala, roast them on low flame till they smell good and grind to make powder. Add this powder to above stuffing.
Add mint leaves and salt and make round tikkis.
Shallow fry them on pan and serve with coriander-mint chutney.
Recipe courtesy: My Own Food Court
Bawarchi of the Week
Priya loves fusion cooking and International cuisine but focuses mainly on Indian cuisine especially South Indian cuisine.